This Saganaki recipe — inspired by the Greek word sagani, meaning “frying pan” — is a quick, irresistible appetizer made by pan-searing cheese until golden and crisp. Traditionally served tableside in a sizzling skillet (sometimes flambéed), it’s a beloved Greek mezze. My version is lighter: no flour needed, just authentic Kefalograviera cheese seared in a touch of olive oil until crispy on the outside and soft inside. It’s salty, spongy, and absolutely heavenly — ready in minutes!
What is Saganaki?
Saganaki comes from the Greek word sagani, meaning a small two-handled frying pan. In Greek cooking, any dish prepared in this style of pan is called “saganaki” — think shrimp saganaki or mussels saganaki. But the most iconic version is cheese saganaki: a block of Greek cheese pan-fried until golden, often flambéed with alcohol and served sizzling hot, right at the table. It’s a show-stopping appetizer that’s crispy on the outside, gooey on the inside, and perfect for sharing.
What’s the Best Cheese for Saganaki?
The secret to perfect saganaki lies in the cheese. You need a firm, salty cheese that can crisp up beautifully in a hot pan without melting into a mess. My top pick is Kefalograviera — a traditional Greek cheese that holds its shape, gets golden and crispy, and doesn’t need a flour coating to sear perfectly. Below are the best options, ranked from most to least ideal:
Kefalograviera (Top Pick): This hard, sheep-and-goat-milk cheese is salty, nutty, and bold in flavor. It develops a perfect golden crust while staying soft and gooey inside. It’s traditional for saganaki and doesn’t require flour.
Kasseri (Second Choice): Slightly softer and more elastic, Kasseri has a semi-firm texture and a mozzarella-like pull when melted. It’s great if you want a stretchier bite, though it’s not quite as crisp as Kefalograviera.
Halloumi (Third Choice): Widely available and easy to use, Halloumi holds its shape well during searing. It’s spongy and squeaky with a mild flavor — not as rich as traditional Greek cheeses, but a great accessible option.
Graviera: Buttery and slightly sweet, Graviera is another great choice if you want a flavor closer to Gruyère. It browns well and holds up in the pan, though it’s milder than Kefalograviera.
Kefalotyri: Sharp and salty, this cheese is dense and firm — like a cross between Gruyère and Ricotta Salata. It sears well but has a stronger, drier bite.
Feta (Not Recommended): While iconic, feta is too crumbly and doesn’t hold together for pan-frying. Save it for salads or dips instead.
Chef’s Tip: Always choose a cheese with a high melting point and firm texture. You want sear, not melt! Visit a Mediterranean or Greek market to find authentic options like Kefalograviera.
What does Saganaki Taste like?
Saganaki is pure Greek comfort food — crispy, salty, and utterly irresistible. The outside sears to a golden crust while the inside stays soft, warm, and gooey. The flavor is rich and tangy from the aged cheese, balanced by the fresh squeeze of lemon served alongside. That hit of citrus cuts through the saltiness and brings the whole dish to life.
Think of it as the Greek answer to mozzarella sticks — but more elegant, more flavorful, and made with real, traditional cheese. Whether you’re using Kefalograviera, Kasseri, or Halloumi, this pan-fried cheese is all about the contrast: crispy outside, melty inside, salty-sweet with a touch of lemon.
Saganaki Ingredients
Here’s what you’ll need to make this easy Greek pan-fried cheese at home:
Kefalograviera Cheese (Top Pick): This firm Greek cheese made from sheep and goat milk is salty, nutty, and aromatic. It sears beautifully without melting completely, making it ideal for saganaki.
Second Choice: Kasseri – semi-firm with a slightly tangy bite.
Third Option: Halloumi – a squeaky, grill-friendly cheese that also holds its shape when pan-seared.
Olive Oil: Use high-quality extra virgin olive oil to crisp the cheese into a golden crust while keeping it tender inside.
Ouzo or Brandy (Optional): For the classic flambé presentation, a splash of ouzo or brandy brings drama and a subtle depth of flavor as the alcohol burns off.
Lemon Wedges: A bright squeeze of lemon is essential—it cuts through the richness and adds zing to each bite.
Honey (Optional): A light drizzle over the crispy cheese takes things to another level with a sweet-savory contrast that’s hard to resist
Find the full recipe with ingredients and directions below.
How to Make This Saganaki Recipe (Pan-Seared Greek Cheese)
Making saganaki at home is surprisingly quick and satisfying. Just follow these simple steps:
Sear the Cheese: Heat a medium sauté pan over medium-high heat. Add a drizzle of olive oil and let it heat until shimmering. Carefully place the slices of Kefalograviera (or your chosen cheese) in the pan. Cook for 1–2 minutes until the underside is crisp, golden brown, and slightly bubbling around the edges.
Flip and Finish: Use a spatula to gently flip the cheese. Cook for another 1 minute, or until the second side is equally golden and crispy
Optional Flambé (For Extra Flair): If you’re flambéing, remove the pan from the heat and add a splash of ouzo or brandy. Carefully return the pan to the burner and step back as the alcohol ignites. (If it doesn’t catch right away, you can spark it with a long lighter.) The flames will quickly burn off, leaving behind a deeper flavor and show stopping effect.
Garnish and Serve: Remove the pan-seared Greek cheese from the heat. Serve immediately with lemon wedges and a drizzle of honey. The tangy citrus brightens the salty richness of the cheese, and the honey adds a beautiful balance.
How to Flambé Your Saganaki Cheese
Wondering how to flambé saganaki at home? This dramatic Greek tradition takes your pan-fried cheese to the next level — both in flavor and presentation.
Flambé is a French term meaning “flamed.” The technique involves adding alcohol (like ouzo or brandy) to a hot pan, which ignites and burns off the alcohol, leaving behind a sweet, slightly caramelized flavor. For saganaki, it creates an unforgettable moment — especially when paired with the iconic Greek exclamation: “Opa!”
To flambé safely, add the alcohol to your hot pan (off the heat), then carefully return the pan to the burner to ignite the flame. You can also use a long lighter if it doesn’t ignite right away. The flame will rise quickly and then subside in just a few seconds, leaving the cheese infused with a deeper, more complex flavor.
Fun fact: While flambéing is now associated with Greek restaurants worldwide, it actually originated in Chicago in the 1960s at the famous (now closed) restaurant The Parthenon. The flaming tableside presentation became such a hit that it spread throughout Greek-American eateries across the U.S. — though traditionally, this technique wasn’t practiced in Greece itself.
How to Serve Saganaki
One of the best things about pan-fried saganaki cheese is how versatile and crowd-pleasing it is. Whether you’re serving it as a simple appetizer or building it into a larger Mediterranean spread, this golden, melty cheese makes everything more delicious.
Serve with Tomato Confit: Pair it with a spoonful of my slow-roasted tomato confit for a sweet-savory contrast — it’s like a fine dining version of mozzarella sticks!
Add to a Mezze Platter: Saganaki fits beautifully into a Mediterranean mezze spread alongside olives, pita, tzatziki, hummus, or roasted peppers.
Pair with Fresh Salads and Sides: Serve it alongside a crisp Greek Salad, asparagus orzo, or your favorite roasted vegetables for a vibrant, balanced plate.
Round it out with Protein and Dessert: Turn it into a full meal with grilled lamb or chicken and finish with a creamy rice pudding for a classic Greek finish.
FAQ About Saganaki
Saganaki is traditionally made from Greek cheeses with a high melting point — like Kefalograviera, Kasseri, or Halloumi. These cheeses hold their shape when pan-fried, developing a golden crust and soft interior without melting into a mess.
Not if you’re using the right cheese! Authentic Kefalograviera crisps up beautifully without flour. Skipping the flour also makes the dish naturally gluten-free.
Yes — flambéing saganaki at home is easy and dramatic. Just be sure to do it safely: take the pan off the heat, add a splash of ouzo or brandy, then carefully return it to the flame or light it with a long lighter.
Yes — as long as you skip the flour coating (which isn’t necessary if using Kefalograviera),saganaki is completely gluten-free
“Saganaki” comes from “sagani,” the Greek word for a small two-handled frying pan. Over time, the name came to refer to the iconic cheese dish cooked in that pan.
Serve saganaki hot from the pan with a squeeze of lemon and optional drizzle of honey
How to Store Leftover Saganaki
While saganaki is best served hot and fresh, you can absolutely store leftovers.
Refrigerator: Let the cheese cool completely, then store it in an airtight container in the fridge for up to 3 to 4 days. To reheat, pan-fry it in a lightly oiled skillet for a few minutes on each side until warmed through and re-crisped. The texture will soften slightly, but the flavor stays rich and delicious.
Freezer (Not Recommended): Because of its high moisture content, pan-fried cheese like saganaki doesn’t freeze well. It can become rubbery or lose its crispy edge after thawing, so it’s best to enjoy it fresh or from the fridge within a few days.
More Favorite Cheese Recipes
If you’re a cheese lover like me, here are a few more cheesy recipes you won’t want to miss:
- Squash Blossom Frittata
- Squash Blossoms
- No Bake Cheesecake
- Persimmon Salad
- Burrata Salad
- Brussels Sprouts Salad
- Corn Salad
- Cucumber Tomato Salad
Authentic Greek Saganaki Recipe
Ingredients
- 6 oz Kefalograviera cheese, sliced into ½ cm planks
- 2 tbsp olive oil
- 1/2 oz ouzo or brandy to flambé (optional)
- 1 lemon, sliced into wedges for serving
- Honey to drizzle over the finished cheese (optional)
Instructions
- Heat a medium sauté pan over moderate-high heat and coat with oil. Allow the oil to glisten, and carefully add the cheese slices.
- Cook the cheese until the first side is golden brown and crispy, about 1-2 minutes.
- Flip the cheese slices. If you choose to flambé, you would then take the pan off the heat and pour in the alcohol. Then very carefully, return the pan to the heat and step back, as your pan will ignite with flame. If your flame doesn’t ignite immediately when put back on the flame, you can spark a long stick lighter and point it close to the alcohol. The flame will quickly burn off.
- Cook the cheese for an additional 1 minute on this second side.
- Remove the cheese from the pan and serve with lemon wedges and a drizzle of honey.
